• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, paleo, candy, no-bake, snacks, sweet · April 6, 2020

Matcha Cookie Dough Cups

Jump to Recipe·Print Recipe

Peanut butter cups like you’ve never seen! Creamy dairy-free matcha white chocolate filled with PB chocolate chip cookie dough. Vegan with paleo option!

Matcha Cookie Dough Cups (vegan)

Collaborating with one of my favorite ladies again, Gina from Healthy Little Vittles, to bring you a kind of easter-y, definitely outside the box, so very tasty sweet treat: Matcha Cookie Dough Cups!

We both adore matcha and the whole world deeply loves cookie dough from what I can tell, so why not combine the two?

Matcha Cookie Dough Cups (vegan)

Matcha white chocolate. The creamy green outside was mine to test, and if you follow me on Instagram you may have seen the many trials in my stories – some too brittle/chalky, some too melty/creamy. But by the fourth batch I finally figured out just the right ratio of ingredients to replicate a creamy white chocolate that doesn’t call for cacao butter, because as much as I love cacao butter its expensive and not the easiest thing to find.

The key is really just a lot of coconut in a lot of forms: coconut cream, coconut oil, and coconut milk powder. We tested a batch with coconut butter as well but it dulled the sweetness and matcha flavor too much. If you are not vegan feel free to use regular white chocolate and just add the matcha powder after melting.

I also tested it without the coconut milk powder since I know that is not the easiest ingredient to find either, and it did work although the texture is not as creamy. But not the end of the world, so don’t let that stop you from trying them if that’s all you’re missing.

Matcha Cookie Dough Cups (vegan)
Matcha Cookie Dough Cups (vegan)

Peanut butter cookie dough. The ultra addictive part of this collab is brought to us by Gina – peanut butter chocolate chip COOKIE DOUGH. This super simple center is better than any ol’ peanut butter cup if you ask me with that perfect un-baked cookie texture and plenty of mini chocolate chips.

We went PB to stick to the classic Reese’s model just a little bit, but you could easily sub in almond or cashew or sunflower seed butter to make them paleo. Whatever you love and have in the pantry.

And good news! There will be extra cookie dough leftover when you’re done sooooooo…you’re welcome.

Matcha Cookie Dough Cups (vegan)

I hope you enjoy these scrumptious, untraditional little peanut butter cups as much as we did!

Matcha Cookie Dough Cups (vegan)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Matcha Cookie Dough Cups

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 1 hour (chilling)
  • Total Time: 1 hour 25 minutes
  • Yield: 12 cups 1x
  • Category: candy
  • Method: no bake
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Peanut butter cups like you’ve never seen! Creamy dairy-free matcha white chocolate filled with PB chocolate chip cookie dough. Vegan with paleo option!


Ingredients

Scale

Matcha White Chocolate

  • 1/4 cup coconut oil
  • 1/4 cup coconut cream*
  • 1/4 cup coconut milk powder
  • 2 tablespoons maple syrup (or agave/honey)
  • 1 teaspoon matcha powder
  • Pinch salt

 

Cookie Dough**

  • 1 cup almond flour
  • 3 tablespoons peanut butter (or nut/seed butter of choice)
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons maple syrup (or agave/honey)
  • Pinch salt
  • 3 tablespoons mini chocolate chips

Instructions

  1. Start by melting all of the matcha white chocolate ingredients together in a glass measuring cup or bowl.
  2. Whisk until smooth (you may need to blend the white chocolate if your matcha powder isn’t completely dissolved).
  3. Line your mini muffin tin with liners, then place 1/2 tablespoon of the matcha white chocolate in the bottom of each mini muffin cup.
  4. Freeze until firm, about 20 minutes.
  5. While the bottom layer is setting up, make the cookie dough by stirring together all ingredients in a medium bowl until a dough forms.
  6. Using a teaspoon, scoop a small (not heaping) teaspoon full of cookie dough into each muffin cup leaving a small border around the edges so that the top layer of matcha white chocolate can surround the cookie dough (make sure your cookie dough is flattened enough to where it’s level with the top of the muffin tin)
  7. Pour the remaining matcha white chocolate over top of the cookie dough.
  8. Place back in the freezer for 45-60 minutes or until set.
  9. These are best stored in the freezer. Thaw for a couple of minutes before enjoying.

Notes

*The solid part scooped out from a can of full-fat coconut milk that has been chilled overnight.

**You will have leftover cookie dough, enjoy as a snack or add to a smoothie bowl!


Nutrition

  • Serving Size: 1 cup
  • Calories: 147
  • Sugar: 5g
  • Sodium: 59mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Carbohydrates: 7g
  • Protein: 2g

Keywords: easter, spring, green tea, paleo, healthy, coconut, dairy free, gluten free, grain free, peanut butter, candy

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
Matcha Cookie Dough Cups (vegan)
Pin
Share
Tweet
Email

In: vegan, gluten-free, paleo, candy, no-bake, snacks, sweet · Tagged: coconut, easter, peanut butter, healthy, dairy-free, green tea, grain-free, candy, gluten-free, paleo, spring

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Dairy-Free Frozen Yogurt Bites
Creamy Chocolate Chia Pudding
Cranberry Gingerbread Crumb Bars

Comments

  1. Hannah says

    April 6, 2020 at 11:49 am

    Oh my gahhh…cannot wait to try these! Would oat flour/blended oats be an okay substitute for the almond flour?? (trying my best to avoid the grocery store these days!) Thanks for the sweet recipe 🙂

    Reply
    • Natalie says

      April 6, 2020 at 12:50 pm

      Maybe try this cookie dough for the filling instead, it uses oat flour already: https://www.feastingonfruit.com/cookie-dough-chocolate-bark/

      Reply
  2. Ange says

    April 6, 2020 at 11:31 pm

    What can we use in place of the coconut milk powder? Or do we just simply leave it out? These look amazing btw. 😍 I might make like 4 batches….. lol

    Reply
    • Natalie says

      April 7, 2020 at 12:50 am

      You can skip it! The outside won’t be as creamy, but I tested it without and still worked 🙂

      Reply
    • Catherine says

      March 31, 2021 at 6:27 pm

      I use soymilk powder for my white chocolate and it has always worked well.

      Reply
  3. Angelica says

    April 7, 2020 at 5:46 pm

    Can I sub the coconut cream for anything else !? Can’t afford shipping and can’t find it anywhere here 🙁

    Reply
    • Natalie says

      April 7, 2020 at 10:42 pm

      Hmm do you have cashews? You could make your own cashew cream instead. You could use yogurt but it will make the coating more icy. And if you have the coconut milk powder you could double up on that but I haven’t tested it so not sure what the consistency would be like!

      Reply
  4. Tori Cooper says

    April 16, 2020 at 10:39 am

    Oh my! This is a recipe I’ve got to make!!!

    Reply
    • Natalie says

      April 16, 2020 at 11:13 am

      I hope you do, they are sooooooooo good😋😋

      Reply
  5. Carolyn says

    April 21, 2020 at 6:11 pm

    I do t ha e coconut cream or powder . What else can I use?

    Reply
    • Natalie says

      April 21, 2020 at 9:26 pm

      There is no real substitute, you can just skip it but the outside chocolate won’t be as creamy 🙂

      Reply

Trackbacks

  1. Chocolate Hazelnut Matcha Pudding (vegan + paleo) | Feasting on Fruit says:
    March 10, 2022 at 4:50 pm

    […] White Chocolate Matcha Cookie Dough Cups […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Tahini Almond Butter Chocolate Eggs

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

SunButter Granola

SunButter Granola

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Easy Vegan Chocolate Mug Cake

Easy Vegan Chocolate Mug Cake

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue